Ingredients
Scale
For the pasta salad
- 4 gluten-free ramen noodle bricks
- 3/4 cup shredded red cabbage
- 3/4 cup shredded green cabbage
- 1 large carrot, julliened
- 2 tbsp cilantro, chopped
- 2 tbsp green onion, chopped
- 1/3 cup slivered almonds
For the dressing
- 1-inch thumb of ginger, peeled and grated
- 1/3 cup coconut aminos
- Juice of one lime
- 2 tsp almond butter (sub peanut butter)
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Add the ramen bricks to a large bowl and cover with very hot water. Allow to sit for 10 minutes before using tongs to separate. If the ramen is still hard, strain and add more hot water. One the ramen starts to separate, add some more hot water and sit for about 5 more minutes. Strain and rinse with cold water, straining all of the water completely.
- Using a large bowl, add the ramen, vegetables, herbs, and almonds.
- To make the dressing, combine all of the ingredients in a bowl and whisk well to combine. The nut butter should be broken up and the honey should be well incorporated.
- Pour the dressing over the salad and toss until the noodles are fully coated. Serve immediately!
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 20 mins
- Category: Sides
- Method: No Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 174
- Fat: 4.5g
- Carbohydrates: 29,9g
- Fiber: 2.3g
- Protein: 5g
Keywords: ramen noodle salad